Pulled pork is a barbecue classic cherished by every BBQ enthusiast. When prepared perfectly, its tender, juicy, and flavorful meat offers an unforgettable culinary experience. In this extensive guide, well explore how to cook pulled pork on a charcoal grill to ensure that you achieve mouth-watering results that will have your guests craving for more.

The Magic of Cooking Pulled Pork on a Charcoal Grill

Cooking pulled pork on a charcoal grill is an intricate art that combines temperature control, seasoning, and patience. Unlike electric smokers or gas grills, a charcoal grill imparts a deep, smoky flavor to the meat that's hard to beat. Mastering the technique of how to cook pulled pork on a charcoal grill will not only satisfy your taste buds but also impress your friends and family with your grilling expertise.

Gathering Your Ingredients

Preparing Your Charcoal Grill

To get the best results, you'll need a high-quality charcoal grill. We recommend using either a Barrel Charcoal Grill or a Kettle 22-Inch Charcoal Grill. Start by thoroughly cleaning your grill with a stainless steel cleaner to remove any residue from previous barbeques.

Once your grill is clean, it's time to set it up for indirect heat cooking. This is essential for how to cook pulled pork on a charcoal grill, as slow and low cooking helps break down connective tissues in the pork, making it tender and easy to pull. Arrange the charcoal on one side of the grill and light it until it turns into hot coals. By keeping one side of your grill cooler, you'll create two heat zones - a direct heat zone and an indirect heat zone.

Seasoning Your Pork Shoulder

The flavor profile of your pulled pork is largely determined by the seasoning. Start by patting the pork shoulder dry with paper towels. This step ensures that the seasoning adheres well to the meat. Next, in a large mixing bowl, combine the kosher salt, black pepper, paprika, and brown sugar. Rub this mixture generously over the pork shoulder. For added flavor, let the seasoned pork rest in the refrigerator for at least an hour or overnight.

Before placing the pork shoulder on the grill, apply a thin layer of yellow mustard all over the meat. Surprisingly, mustard helps the dry rub stick to the pork and creates a flavorful crust, often referred to as the bark in BBQ terminology. The bark is an essential part of the final flavor and texture.

Smoking and Cooking the Pork

Now it's time to dive into the core of how to cook pulled pork on a charcoal grill. Take a handful of your wood chips (hickory or applewood) and soak them in water for about 30 minutes. Soaking ensures that the chips smolder rather than burn, providing a steady smoke that will flavor the pork.

Place the soaked wood chips on top of the hot coals. Position the pork shoulder on the cooler side of the grill, away from direct heat. Cover the grill and adjust the vents to maintain a consistent temperature of 225F to 250F. This low and slow cooking method is what makes the pork shoulder tender and allows the smoke to penetrate the meat thoroughly.

Cooking times for pulled pork can vary based on the size of the pork shoulder and the temperature of your grill. As a general guideline, plan for 1.5 to 2 hours of cooking time per pound of meat. Keep an eye on the internal temperature of the pork using a meat thermometer. Aim for an internal temperature of about 195F to 205F, which indicates that the meat is tender and ready to be pulled.

Mopping and Wrapping

During the cooking process, it's essential to keep the pork shoulder moist. A simple mop sauce can be made by combining apple cider vinegar, apple juice, and Worcestershire sauce. Every hour, use a barbecue mop or brush to apply this mixture to the pork. This process not only keeps the meat moist but also layers extra flavor into the pork.

After several hours on the grill, the pork will reach a point called the stall. During the stall, the internal temperature of the meat will plateau and may not rise for quite some time. This is perfectly normal and is due to the cooling effect of evaporating moisture. To push through this stall, many BBQ pitmasters wrap the pork shoulder in aluminum foil or butcher paper. Wrapping helps retain heat and moisture, allowing the cooking process to proceed steadily.

Resting the Pulled Pork

Resting is a critical step when learning how to cook pulled pork on a charcoal grill. Once the pork has reached the desired internal temperature, remove it from the grill and let it rest for at least 30 minutes to an hour. Resting allows the juices in the meat to redistribute, making the pork moist and flavorful when pulled. Unwrap the pork and let it rest under a tent of aluminum foil.

Pulling the Pork

Now comes the moment you've been waiting for - pulling the pork. Use a set of meat claws or two large forks to shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle. To enhance the flavor, you can mix in some of the leftover juices from the wrapping or add a bit of barbecue sauce.

Serving Suggestions

Pulled pork can be enjoyed in various ways. Serve it on a classic bun with coleslaw for a traditional pulled pork sandwich, or get creative with tacos, nachos, or even pulled pork pizza. The versatility of pulled pork makes it an excellent addition to any meal.

Cleaning your grilling equipment is as important as preparing your ingredients. After you're done with the grilling session, make sure to clean your knife set using a reliable knife cleaner to keep them sharp and shiny. Additionally, conditioning your cutting board with a cutting board conditioner will ensure it remains in good working condition for your next BBQ adventure.

For further grilling tips and recipes, feel free to explore Grilling4All or check out our guide on charcoal grill basics. Happy Grilling!

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